Classic Gingerbread Christmas Cookies
Classic Gingerbread Christmas Cookies are a holiday favorite that bring warm spices and a hint of sweetness together in every bite. These cookies have that perfect balance of soft and…
Tip: save now, cook later.Classic Gingerbread Christmas Cookies are a holiday favorite that bring warm spices and a hint of sweetness together in every bite. These cookies have that perfect balance of soft and chewy, with a sturdy edge that’s just right for holding colorful icing or sprinkles. The rich flavors of ginger, cinnamon, and molasses make them smell like the holidays in your kitchen.
I love baking these with family because the spicy aroma fills the house and everyone gets to join in decorating. Rolling out the dough and cutting out fun shapes like stars, trees, or gingerbread men always makes baking feel extra special. Plus, I find the dough easier to work with when I chill it first—it makes rolling and cutting so much smoother.
My favorite way to enjoy these cookies is with a warm cup of tea or hot cocoa on a chilly evening. They also make wonderful gifts for friends and neighbors; it’s like sharing a little bit of holiday cheer wrapped in sweetness. Honestly, gingerbread cookies always bring back cozy memories and make the season feel extra bright wherever they go.
Key Ingredients & Substitutions
Molasses: This gives gingerbread its deep color and rich flavor. If you don’t have molasses, blackstrap syrup or dark corn syrup can work but will change the taste slightly.
Spices: Ginger, cinnamon, cloves, and nutmeg create the classic warm flavor. Feel free to adjust amounts or add a pinch of allspice for extra complexity.
Butter: Using unsalted, softened butter helps control the salt level. You can substitute with margarine or coconut oil for a dairy-free option, but texture may change.
Brown Sugar: Packed brown sugar brings moisture and sweetness. You can use light or dark brown sugar depending on your preference for deeper flavor.
Royal Icing Ingredients: Meringue powder is a handy substitute for fresh egg whites, making icing safer and easier to handle. Powdered sugar should be sifted to avoid lumps for smooth decorating.
How Can I Make Rolling and Cutting Gingerbread Dough Easier?
Rolling gingerbread dough smooth and even is important to get pretty cookies that bake evenly. Here’s how I do it:
- Chill your dough: After mixing, wrap the dough and cool it in the fridge for at least 2 hours or overnight. Cold dough is less sticky and easier to roll.
- Use flour sparingly: Lightly dust your work surface and rolling pin with flour to prevent sticking. Too much flour can toughen the dough.
- Roll evenly: Try to keep the dough about 1/4 inch thick all over to ensure even baking.
- Warm your cookie cutters: Dip cutters in warm water and dry them before cutting to get clean edges.
- Work quickly: If the dough softens too much while cutting, pop it back in the fridge to firm up again before baking.
Equipment You’ll Need
- Mixing bowls – for combining dry and wet ingredients separately with ease.
- Electric mixer or hand mixer – helps cream butter and mix dough smoothly.
- Rolling pin – essential for rolling out dough evenly to the right thickness.
- Cookie cutters – fun shapes like gingerbread men or trees make decorating extra special.
- Baking sheets lined with parchment paper – prevent sticking and promote even baking.
- Wire cooling rack – lets cookies cool evenly without getting soggy.
- Piping bags or plastic zip-top bags – for decorating with royal icing precisely.
Flavor Variations & Add-Ins
- Add a teaspoon of orange zest to the dough for a bright citrus twist that pairs well with spices.
- Mix mini chocolate chips into the dough before baking for a chocolatey surprise.
- Use ground cardamom or star anise instead of cloves for a different warm spice profile.
- Try decorating with colored sugars and edible glitter to match your holiday theme or party colors.
Classic Gingerbread Christmas Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 3/4 tsp baking soda
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
For the Royal Icing:
- 2 cups powdered sugar, sifted
- 2 tbsp meringue powder
- 4-5 tbsp warm water
- Food coloring (optional)
- Sprinkles or colored sugar for decorating (optional)
How Much Time Will You Need?
You’ll spend about 15-20 minutes preparing the dough, plus at least 2 hours chilling time in the fridge to make rolling easier. Baking takes 8-10 minutes per batch, and decorating time depends on how fancy you want your cookies. Overall, set aside around 3 hours including chilling and decorating to enjoy the fullest experience.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until everything is evenly combined.
2. Cream Butter and Add Wet Ingredients:
In another bowl, beat the softened butter until creamy. Add in the molasses, egg, and vanilla extract, mixing until smooth and well blended.
3. Combine to Make Dough:
Gradually mix the dry ingredients into the wet ingredients until the dough forms and is stiff. If the dough feels sticky, sprinkle in a little more flour, a tablespoon at a time, until workable.
4. Chill the Dough:
Divide the dough into two discs and wrap them tightly in plastic wrap. Refrigerate for at least 2 hours or overnight to make rolling and cutting easier.
5. Roll and Cut Shapes:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about 1/4 inch thick. Use your favorite cookie cutters—gingerbread men, trees, stars—to cut shapes. Place the cookies about 1 inch apart on the baking sheets.
6. Bake the Cookies:
Bake for 8-10 minutes until edges are set and slightly darkening. Remove from oven and let cookies cool completely on wire racks before decorating.
7. Prepare Royal Icing:
In a bowl, mix powdered sugar and meringue powder. Add warm water one tablespoon at a time and beat until the icing forms stiff peaks but is still easy to pipe. Add food coloring if you want to make colorful decorations.
8. Decorate and Finish:
Use piping bags or a resealable plastic bag with a tiny cut corner to decorate your cooled cookies with the royal icing. Sprinkle colored sugar or sprinkles while the icing is still wet. Let the icing harden completely before serving or storing your gingerbread cookies.
Can I Use Frozen Gingerbread Dough?
Yes! You can freeze the dough discs wrapped tightly in plastic wrap for up to 3 months. Thaw them overnight in the fridge before rolling and cutting.
How Should I Store Baked Gingerbread Cookies?
Keep cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze decorated cookies in a single layer with parchment paper between layers.
Can I Substitute Molasses with Honey or Maple Syrup?
You can use honey or maple syrup if you don’t have molasses, but the flavor will be lighter and less traditional. Use the same amount and expect a slightly softer texture.
Is There a Dairy-Free Option for This Recipe?
Absolutely! Swap the unsalted butter with a dairy-free margarine or coconut oil. The texture might be a bit different but the cookies will still taste delicious.
